Sliced hard-cooked eggs are simmered with vegetables in a mushroom gravy. Serve over biscuits or toast. My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use l
INGREDIENTS (for 8 servings):
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 6 hard-cooked eggs, sliced
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 2 cups milk
- salt and pepper to taste
- 8 slices white bread, toasted
PREPARATION:
In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.